Bangers and Mash!
I just like to say Bangers and Mash! And if you’ve ever eaten the traditional British dish of Bangers and Mash with Onion Gravy, you know it’s their number one popular comfort food and Pub Grub fare.
Bangers and Mash is a traditional British dish consisting of sausages and mashed potatoes. The dish is typically served with onion gravy.
British sausages being called bangers seems to be a historical legacy, a colloquial term left over from war time when sausages sometimes exploded in the pan when you cooked them. They started calling sausages bangers sometime during the first World War, it was a slang name for a sausage at the time.
Simple Ingredients
- Pork sausages. If you cannot find traditional Bangers, a pork breakfast sausage or bratwurst will be a good substitute. You can also find Bangers at many sources online and if you live in Salt Lake City, Gerome’s Market, a local sausage maker has the most delicious tasting Bangers.
- Butter
- Fresh thyme
- Beef stock
- Red Wine Vinegar
- Red Wine (of drinkable quality)
- Onions
- Russet Potatoes
Bangers and Mash with Onion Gravy
A traditional British dish of sausages and mashed potatoes
Ingredients
- 1 tablespoon olive oil
- 2 Pork Bangers sausages
- 1 tablespoon butter
- 1 large Yellow Onion thinly sliced
- 1 sprig Fresh Thyme or 1/2 teaspoon dried
- 1 pinch sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon Red wine vinegar
- 4 ounces Red Wine of drinkable quality
- ½ teaspoon Soy sauce
- 1½ cup Beef stock
For the Mash
- 2¼ pounds Russet Potatoes Peeled and cut into large chunks
- ½ cup whole milk
- 2 tablespoons cold butter diced
Instructions
- Preheat oven to 375℉
- In an ovenproof frying pan, heat the olive oil and cook the sausages over a medium-high heat for about 8 minutes, turning them util browned on all sides.
- Transfer to a plate and add the butter to the pan. Scatter the onions, stirring them into the butter. Add the thyme sprig and sugar. Stir to combine.
- Add the sausages on top and pour any juices accumulated on the plate. Roast for about 20 minutes, turning the sausages halfway through.
Make the mash
- Put the chopped potatoes into a saucepan of cold salted water and bring to a boil. Once boiling, reduce the heat and simmer for about 10-12 minutes or until just cooked all the way through. Test by inserting a sharp knife into the potato. It should slide in easily. Drain in a colander
- Add the milk to the pan and bring to a simmer, then add the potatoes and mash coarsely with a potato masher. Add the butter a little at a time, stirring to incorporate with a wooden spoon. Turn off the heat and keep warm.
Make the onion gravy
- When the sausages are cooked, remove from the oven and remove the sausages to a plate. Keep them warm.
- Put the pan back on the heat and give the roasted onions a stir, they should be sticky and caramelized around the edges. Stir in the flour and cook for about 1 minute. Pour in the vinegar and simmer for 30 seconds then pour in the red wine and soy sauce. Stir until it has thickened. Add the beef stock, stirring constantly as it continues to thicken.
Serve the Bangers and Mash
- Scoop a mound of mash onto the middle of each plate, then top with the sausages and the onion gravy.
Notes
Substitutions for British Bangers
Any plain, fatty port sausage or a bratwurst sausage
Nutrition
Calories: 1269kcalCarbohydrates: 216gProtein: 36gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 45mgSodium: 1085mgPotassium: 5398mgFiber: 16gSugar: 22gVitamin A: 608IUVitamin C: 72mgCalcium: 363mgIron: 11mg
Tried this recipe?Let us know how it was!
